Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Semisweet chocolate 1 c Sugar
1 oz Unsweetened chocolate 1/2 c Light cream
2 Eggs 3 tb Butter
1/4 c Sugar 2 oz Unsweetened chocolate, chop
1/2 c Whipping cream 2 tb Light corn syrup
1/4 ts Ground cinnamon 1 oz Semisweet chocolate, chopped
Sifted Powdered Sugar 1 tb Instant coffee crystals
FUDGE MOCHA SAUCE:

Butter two 8-ounce souffle dishes. Attach buttered foil collars.
Melt chocolates in heavy small saucepan over low heat, stirring
constantly.
In a large bowl beat eggs until frothy. Add sugar, beating 4-5
minutes, or until thick and lemon-colored.
Beat one-half of the cream and cinnamon until soft peaks form. Fold
whipped cream into the melted chocolate.
Fold chocolate mixture into beaten eggs. Pour into prepared souffle
dishes. Place in baking dish; pour 1-inch of hot water into dish.
Bake in a 350 degree oven for 30-35 minutes, or until a knife
inserted into center comes out clean. Remove collars. Cool to room
temperature. Whip remaining cream and cinnamon. Sprinkle souffle
with sifted powdered sugar; serve with Fudge Mocha Sauce and whipped
cream. FUDGE MOCHA SAUCE: Combine sugar, cream, butter, chocolates,
corn syrup, and coffee crystals in a saucepan. Cook and stir over
medium-low heat until smooth and slightly thick. Serve warm.
Refrigerate leftover sauce. Makes 1 3/4 cups.

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